Homemade Spaghettios with Crunchy Manchego

Name: Homemade Spaghettios with Crunchy Manchego
Total time: 30 min
Yield: 2 people
Ingredients: 2/3 cup finely grated manchego cheese; 1 tablespoon olive oil; 2 garlic cloves; 1/2 teaspoon salt; 1/2 teaspoon pepper; 6 tablespoons tomato paste; 1 tablespoon cooking sherry; 4 cups low-sodium chicken or vegetable stock; 2 cups tiny pasta; fresh herbs for garnish

User Reviews

5.0

138 reviews

Excellent

Total Time
30 mins
Servings
2 people
Course
Main Course
Cuisine
Italian

Homemade Spaghettios with Crunchy Manchego

Iris Warren

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These homemade spaghettios are the ultimate comfort food! They come together in less than 30 minutes, are super easy and flavorful and topped with crispy crunchy manchego cheese that takes the taste over the top!

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Ingredients

Servings

2/3 cup finely grated manchego cheese
1 tablespoon olive oil
2 garlic cloves mined
1/2 teaspoon salt
1/2 teaspoon pepper
6 tablespoons tomato paste
1 tablespoon cooking sherry
4 cups low-sodium chicken or vegetable stock
2 cups tiny pasta like ditalini, alphabet, etc
fresh herbs for garnish

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Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Take 1 to 2 tablespoons of the finely grated manchego and place it in piles on the baking sheet, leaving about 1 to 2 inches in between each. Bake for 6 to 8 minutes, or until the manchego has melted and is bubbly. Cook completely on the baking sheet.
Heat a saucepan over medium heat and add the olive oil. Add the garlic, salt and pepper and stir, cooking for 1 minute. Add in the tomato paste and stir, cooking for another 1 to 2 minutes. Pour in the sherry and stock and stir until the tomato paste is dispersed through the stock and the mixture is smooth. Bring it to a simmer. Once simmering, add in the pasta and stir. Cook, stirring often (the little pasta pieces can stick to the bottom or sides!) with a wooden spoon, for 10 to 15 minutes, until the pasta is fully cooked and the soup is a bit thicker. Taste and season with more salt and pepper if necessary.
Serve the soup into bowls. The manchego should be cool at this point and can easily be broken into pieces to thrown on top. Enjoy!